Dried fava beans on toasted bread represent a rustic and hearty dish, perfect for the cold Umbrian winters. The preparation begins with cooking the fava beans, which require patience and attention, as they need to be immersed in plenty of water along with fennel, salt, and pepper for about an hour. This process not only softens the legumes but also enhances their sweet and earthy flavor, creating a creamy and rich base that pairs beautifully with the bread. Tradition calls for using rustic bread, toasted and flavored with garlic, which serves as a crunchy contrast to the softness of the fava bean purée. The bread slices, lightly moistened with the cooking water of the fava beans, soak up the flavors, while a drizzle of raw extra virgin olive oil adds a final touch of freshness and aroma. This dish has deep roots in peasant cuisine, where simple and readily available ingredients were transformed into nutritious and tasty meals. In Umbria, dried fava beans on toasted bread are often served during winter lunches, when the family gathers around the table to share moments of warmth and conviviality. It also works well as an appetizer, to accompany a good bottle of local red wine, or as a main course, perfect for a dinner among friends. Regional variations may include the addition of aromatic herbs or spices, depending on local tastes and traditions, making each preparation unique and rich in personality.

Soak the dried fava beans in plenty of water along with fennel, salt, and pepper; cook them (about an hour), then pass them through a sieve. Arrange the slices of toasted bread in a serving dish, having rubbed a clove of garlic over them multiple times. Lightly moisten the bread slices with the cooking water from the fava beans and pour the purée over them. Drizzle with raw olive oil and sprinkle with a little more fennel.